Saturday, 9 February 2013

Diabetic Carrot Cake

Daddy  L had a birthday this week and I wanted to make him a cake.

Daddy L is diabetic and I have to admit I nag him constantly about his diet. So how could I present him with a cake after nagging him for years?

I know, I will make him a diabetic one.

I Googled "diabetic cake recipe" and decided on a carrot cake from SPLENDA®.

Here is the recipe:

  • 150g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 ½ tsp ground mixed spice
  • 7 tbsp SPLENDA® Granulated
  • 2 medium eggs
  • 100g reduced fat spread
  • 1 tsp vanilla extract
  • 225g coarsely grated carrots
  • 30g chopped walnuts
For the icing (optional)
  • 100g very low fat soft cheese
  • 1tbsp SPLENDA® Granulated
  • Finely grated rind of 1 lemon
  • 1 tsp lemon juice
  1. Preheat the oven to 180C/350F ( 160C Fan oven)
  2. Line a 2lb loaf tin or two 15cm (6”) sandwich tins with baking parchment 
  3. Place all the cake ingredients into a large bowl and mix together
  4. Place the mixture into the tin/s and cook for 45 minutes to 1 hour (depending on tin size)
Icing the cake
  1. Mix all the icing ingredients together. Cover and place in the fridge until needed
  2. When the carrot cake is cooked remove from tin/s and place on a wire rack until cooled
  3. Spread the icing over the cake, or if using sandwich tins, use icing to sandwich cakes together, and serve

I bought some cute little white chocolate carrots from Sainsburys to decorate it.

The cake looked quite nice.  The 'icing' was certainly tasty - almost cheesecake like.  But the cake didn't taste too good.  It was more loafy than cakey, would have probably been better with a spread of butter rather than the icing.

Happy 75th Birthday Daddy L, hope you enjoy your wine more than the cake  :)  (p.s. that's an onion ring he is eating, not the cake :)  )

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